Vegetarian > Beans

Mjave Lobio with Roasted Red Peppers Recipe

Ingredients with Measurements:
- 2 cups of dried red kidney beans
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
- 2 red bell peppers, roasted and sliced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of olive oil

Special equipment needed:
- Large pot
- Oven or grill for roasting peppers

Step-by-step instructions:

1. Rinse the dried red kidney beans and soak them in water overnight.

2. Drain the beans and add them to a large pot with chopped onion, minced garlic, tomato paste, ground coriander, ground cumin, smoked paprika, salt, black pepper, and water.

3. Bring the pot to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the beans are tender.

4. While the beans are cooking, roast the red bell peppers in the oven or on a grill until the skin is charred. Let them cool, then peel off the skin and slice them into strips.

5. Once the beans are tender, add the roasted red pepper strips, chopped parsley, chopped cilantro, and olive oil to the pot. Stir everything together and let it cook for another 10 minutes.

6. Serve the Mjave Lobio hot with your favorite side dishes.


- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour and 10 minutes
Temperature:
- Stovetop: low heat
- Oven or grill: 400°F
Serving size:
- This recipe serves 6 people.

Nutritional information:
- Calories: 272
- Fat: 6g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 14g

Substitutions for ingredients:
- You can use canned kidney beans instead of dried beans, but reduce the cooking time to 30 minutes.
- You can use any color of bell pepper instead of red.
- You can use any type of fresh herbs instead of parsley and cilantro.

Variations:
- Add some diced tomatoes or tomato sauce for a richer flavor.
- Add some chopped jalapeño peppers for a spicy kick.
- Add some cooked ground beef or lamb for a meaty version.

Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Don't add salt to the beans until they are tender, or it will toughen the skins.
- You can freeze the leftovers for up to 3 months.

Storage instructions:
- Store the Mjave Lobio in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
- Reheat the Mjave Lobio in a pot on the stove over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the Mjave Lobio in a bowl with a dollop of sour cream and some chopped fresh herbs on top.

Garnishes:
- Sour cream
- Chopped fresh herbs
- Sliced jalapeño peppers

Pairings:
- Serve the Mjave Lobio with some crusty bread or rice.

Suggested side dishes:
- Grilled vegetables
- Salad
- Roasted potatoes

Troubleshooting advice:
- If the beans are still hard after 1 hour of cooking, add more water and continue cooking until tender.

Food safety advice:
- Make sure the beans are cooked thoroughly to avoid food poisoning.

Food history:
- Mjave Lobio is a traditional Georgian dish made with red kidney beans.

Flavor profiles:
- Smoky
- Spicy
- Earthy

Serving suggestions:
- Serve the Mjave Lobio as a main dish or as a side dish with grilled meats.

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Region: Georgian

Taste: Savory, Tangy, Smoky, Spicy, Earthy